Stufate di Capodanno Veg HT ACC Italian 45mins plus
6 Hot Vegetarian Vegan Pulses
Herbs Accompaniment New Year Gluten Wheat
Dairy Free Eggless Italy Europe
2 Sprigs Rosemary
2 Garlic Cloves, 1 crushed, 1 whole
90ml/3fl.oz. Olive Oil
240ml/8fl.oz. Fresh Vegetable Stock (approx)
salt and pepper
1 tbsp Tomato Paste
Place the lentils in a large bowl, cover with water and leave to soak for 1
After soaking, drain the lentils and place in large saucepan. Cover with water,
then add 1 sprig of rosemary together with 1 clove of garlic. Bring the boil
then reduce the heat and simmer for 15 minutes.
Drain the lentils and discard the rosemary and garlic clove. Set aside.
Heat the olive oil in a large saucepan, add the remaining rosemary and crushed
garlic stir for 1 minute.
Add the lentils, stock, salt, pepper, and tomato paste, stir well and cook over
a medium heat for 20 minutes until the lentils are tender and most of the liquid
has been absorbed. Serve hot.
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